Nutritional Facts

Directions

Combine chicken and 2 tablespoons pina colada mix. In a large skillet coated with cooking spray, cook and stir chicken mixture over medium heat until chicken is no longer pink. Remove from the heat; set aside.

Combine the tangerines, celery, pineapple, onion and olives in a large bowl. In a small bowl, combine the lemon juice, mayonnaise, cheese, garlic, salt, pepper and the remaining pina colada mix.

Add chicken and romaine to the tangerine mixture; drizzle with dressing and toss to coat. Serve immediately.Yield: 2 servings.

Originally published as Caribbean Chicken Caesar Salad for Two in Taste of Home